I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg white
Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yol
What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have anoth
I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the f
I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've s
Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation. If I just leave them be, will they sti
I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way th
Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams. Why is this? What does egg white do that water d
I was making an old recipe to serve and it is with pineapple, cream cheese, dream whip and other ingredients and it says to beat 2 egg yolks and mix in then bea
When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the
While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decid
We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always b
How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being
I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muff
I have egg coloring kit that suggested using vinegar for darker colors. Only have apple cider vinegar in cupboard. Can I use this instead or am I better off jus
Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated
I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared be